- Critical: Employee Health* (corrected on site) (repeated violation)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage. Information Provided and Discussed repoerting with employees.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Bags of Rolled Oats stored on the floor in the Walk-in Dry Storage unit.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Physical Facilities in Good Repair
Observation: Light fixture not working in Walk-in Units and in hall way over Ice Machine is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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11/10/2015 | Routine | |
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employee failed to wash their hands between handling soiled dishes and clean and sanitized dishes at the dish machine.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Food Display
Observation: No Sneeze guard at hold holding at service line.
Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
- Cooling Methods
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Correction:
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Stand Mixer.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Sewage Disposal System - Approved Sewage Disposal System*
Observation: Sewer line leaking under vegetable sink..
Correction: repair Leaking plumbing..
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Repair Self closure on back door
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the Walk-in Food storage units. Light out in Large walk-in unit.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Toxics - Presence and Use Restriction (corrected on site)
Observation: Unnecessary poisonous or toxic materials(Decon) Stored in Dry Storage area.
Correction: Remove unnecessary poisonous or toxic materials.
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11/12/2014 | Routine | |
Questioned Employee about employee health and few were able to provide adequate answers. Person in Charge (PIC) provided with Employee Health Information. Recommend the PIC obtain ServSafe Certification.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge (PIC) failed to explain the significance of the relationship Cooling time and temperature requirerments. This was discussed with the PIC
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Employee Health* (corrected on site) (repeated violation)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Information about employee health was provided and discussed with PIC. Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Package Integrity* (corrected on site)
Observation: Dented food cans not segregated for usable stock.
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants. Seperate damaged canns from usable stock for return to distributor.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Ice scoop stored in ice machine bin with handle in contact with the food product..
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Equipment and Utensils - Multiuse, Characteristics
Observation: The food contact surface of the Single mservice commedrcial product containers (Sour Cream) is not durable, nonabsorbent, easily cleanable, resistant to pitting.
Correction: Replace these containers with commercially manufactured storage containers to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Equipment - Cutting Surfaces (corrected on site) (repeated violation)
Observation: The cutting board(s) at the Dish Machine Storage rack is heavily scoredand damaged. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Kitchenware and Tableware (corrected on site)
Observation: Table utensils dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
- Outer Openings - Protected
Observation: Keep outside openings closed. Repair self closure on nback door.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Toxics - Separation of Toxics (corrected on site)
Observation: Containers of 409 Cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items on top of work tabkle while food prep taking place.
Correction: Containers of cleaning chemicals must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
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10/22/2013 | Routine | |
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